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Vegetarian Mustard Greens
Delicious and smoky mustard greens can be made meat free! Simmering in smoked paprika and vegetable broth gives these greens a deep, rich flavor.
👥 6 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 10 min🔥 Cook: 40 min👤 Beth Moncel📖 budgetbytes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●colander
- ●knife
- ●pot
📝 Preparation Steps
1
If your mustard greens did not come pre-cut and with stems removed, run a sharp knife down the center of each leaf to remove the woody stems. Cut the remaining leaves into 2-inch strips. Rinse the cut leaves well in a colander.
2
Slice the onion thinly and mince the garlic. Sauté the onion and garlic in a large pot over medium heat with the olive oil until the onions are soft (about ⏱️ 5 minutes). Add the vegetable broth and heat until steaming.
garlic ($0.16)2 clovesolive oil ($0.16)1 Tbsp
3
Add the cut mustard greens, a couple handfuls at a time, stirring until wilted and there is room to add more to the pot. Once they're all mostly wilted, add the smoked paprika, sugar, some freshly cracked pepper, and a pinch of red pepper flakes, if desired.
Freshly cracked pepper ($0.05)
4
Place a lid on the pot, allow the broth to come to a simmer, then turn down to medium-low. Let the pot simmer for at least ⏱️ 30 minutes, or longer if desired. Taste the greens and adjust the salt, pepper, or sugar if needed (if your broth is low-sodium, you may want to add salt at this time). Serve the greens with a slotted spoon to leave the excess broth behind.
Nutrition Facts
calories
60.73 kcal
fat Content
2.73 g
serving Size
1 Serving
fiber Content
2.22 g
sodium Content
311.73 mg
protein Content
2.38 g
carbohydrate Content
8.6 g
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